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Boccone Dolce Cake Recipe

Boccone Dolce has 3 crunchy meringue layers, chocolate, cream and plenty of berries. Drizzled with a berry syrup - this Boccone Dolce Cake is delicious! | natashaskitchen.com

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Boccone dolce means “sweet mouthful.” It is a classic Italian dessert. It’s a cake without any cake. This Boccone Dolce Cake has three crunchy meringue layers, chocolate, cream, berries and more berries. Each slice is drizzled with a berry syrup. Oh my gosh! Its the best of everything in one cake.

My friend Mila Ivanov sent me this wonderful recipe and I’m so glad she did! I made this for my sisters baby shower and it was a hit! There was a run on the cake and no slice was left behind. Mila, thank you so much!

Before you start, Watch how to make the Boccone Dolce:

P.S. Recipe updated 5/12/16 – reduced the amount of egg whites and sugar, added cream of tartar to stabilize and salt for flavor, increased mixing time to 7 minutes, rephotographed and also, added a super handy how-to video, all because I think you’re worth it! 🙂 

Boccone Dolce Cake Ingredients:

10 egg whites, room temp (about 1 1/3 cups + 1 Tbsp of egg whites)
1 3/4 cups sugar
1/4 tsp cream of tartar
1/4 tsp salt

Boccone Dolce Cake Recipe

For the Berry Syrup:

2-4 cups fresh or thawed frozen strawberries
1-2 Tbsp granulated sugar, or to taste

Frosting & Topping Ingredients:

3 cups heavy whipping cream
1/2 cup powdered sugar

1 cup chocolate chips (milk chocolate or semi-sweet, or both)
1/2 lb strawberries
1 pint raspberries or other berries to decorate

Boccone Dolce Cake Recipe-2

Preheat the Oven to 200 °F.
1. Draw three 9 1/2 inch circles with pen on parchment paper then flip paper over so you aren’t placing meringue over ink. Use pen so you can still see the circle through the paper.

2. Beat Room Temp Egg whites with sugar, 1/4 tsp salt and 1/4 tsp cream of tartar for about 7 minutes on high speed in your stand mixer with the whisk attachment, or until stiff peaks form. Note: if they aren’t room temp, they will take much longer to beat.

3. Divide the egg white mix between the three circles on parchment paper. Form the three layers into about 1″ tall circles and shape them as evenly as possible. Flatten the top so the layers sit on top of each other easily when you assemble the cake.

4. Bake for 6 hours at 200˚F, rotating the pans every 2 hours for more even cooking (mine were on two racks in the upper and lower thirds of the oven). If any of your layers are still springy in the center after baking, turn off the oven and leave them in there another hour to fully dry out. Remove from oven, pull layers off the baking pans and cool to room temp.

Boccone Dolce Cake Recipe-9

How to Make Frosting:

1. Freeze the mixing bowl and whisk attachment for 15 minutes. The cream will form best if your bowl and whisk are super cold. Also, keep your heavy cream in the fridge until you are ready to use.

2. Beat 3 cups heavy whipping cream with 1/2 cup powdered sugar for about 2 minutes or until stiff peaks form. Refrigerate frosting until ready to use.

Assembling Boccone Dolce Cake:

Assemble the cake shorty before serving. It is best eaten within 2 hours of assembling. 
1. Rinse and dry berries and slice strawberries the long way.

2. Melt chocolate according to package instructions. As soon as the chocolate is melted, spread it over the tops of each of three layers (see tip for success #2 below).

3. Place the first meringue layer on the platter you will be serving the cake on. Spread or pipe a little less than 1/3 of the frosting over the first layer. Place a layer of sliced strawberries over the frosting.

4. Repeat with the next two layers and decorate the top by piping remaining whipped cream and topping with berries and more chocolate if desired.

Boccone Dolce has 3 crunchy meringue layers, chocolate, cream and plenty of berries. Drizzled with a berry syrup - this Boccone Dolce Cake is delicious! | natashaskitchen.com

Serving the Cake:

The slices get a little messy and that’s ok! 🙂 Use a food processor or blender to pulse your thawed strawberries with 1 to 2 Tbsp sugar and drizzle over the top of each slice.

Boccone Dolce has 3 crunchy meringue layers, chocolate, cream and plenty of berries. Drizzled with a berry syrup - this Boccone Dolce Cake is delicious! | natashaskitchen.com

I’ve been bombarded with requests for this cake. Hope you enjoy it thoroughly!! Does anyone know what I can do with all of those egg yolks hanging out in the fridge?

Boccone Dolce Cake Recipe

4.84 from 25 votes
Prep Time: 45 minutes
Cook Time: 6 hours
Total Time: 6 hours 45 minutes
A classic Italian cake - layers of crunch meringue, plenty of fresh berries, lightly sweetened whipped cream and of course, chocolate! Be sure to make the fruit syrup to serve which takes this over the top!
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $12-$14
Keyword: Boccone Dolce Cake
Cuisine: Italian
Course: Dessert
Servings: 10 slices

Ingredients

Boccone Dolce Cake Ingredients:

  • 10 egg whites room temp (about 1 1/3 cups + 1 Tbsp of egg whites)
  • 1 3/4 cups sugar
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup chocolate chips milk chocolate or semi-sweet, or both
  • 1/2 lb strawberries
  • 1 pint raspberries or other berries to decorate

For the Berry Syrup:

  • 2-4 cups fresh or thawed frozen strawberries
  • 1-2 Tbsp granulated sugar or to taste

Frosting Ingredients:

Instructions

Prep:

  1. Preheat the Oven to 200°F. Draw three 9 1/2 inch circles with pen on parchment paper then flip paper over so you aren't placing meringue over ink. Use pen so you can still see the circle through the paper.

How to Make Boccone Dolce Cake:

  1. Beat Room Temp Egg whites with sugar, 1/4 tsp salt and 1/4 tsp cream of tartar for about 7 minutes on high speed in your stand mixer with the whisk attachment, or until stiff peaks form. Note: if they aren't room temp, they will take much longer to beat.
  2. Divide the egg white mix between the three circles on parchment paper. Form the three layers into about 1" tall circles and shape them as evenly as possible. Flatten the top so the layers sit on top of each other easily when you assemble the cake.
  3. Bake for 6 hours at 200˚F, rotating the baking pans every 2 hours for more even cooking (mine were on two racks in the upper and lower thirds of the oven). If any of your layers are still springy in the center after baking, turn off the oven and leave them in there another hour to fully dry out. Remove from baking pans and cool to room temp.

How to Make Frosting:

  1. Freeze the mixing bowl and whisk attachment for 15 minutes. The cream will form best if your bowl and whisk are super cold. Also, keep your cream in the fridge until you are ready to whip it.
  2. Beat 3 cups heavy whipping cream with 1/2 cup powdered sugar for about 2 minutes or until stiff peaks form. Refrigerate frosting until ready to use.

Assembling the Cake:

  1. Rinse and dry berries and slice strawberries the long way.
  2. Melt chocolate according to package instructions. As soon as the chocolate is melted, spread it over the tops of each of three layers (see notes for tip #2).
  3. Place the first meringue layer on the platter you will be serving the cake on. Spread or pipe a little less than 1/3 of the frosting over the first layer. Place a layer of sliced strawberries over the frosting.
  4. Repeat with the next two layers and decorate the top by piping remaining whipped cream and topping with berries and more chocolate if desired.

Serving the Cake:

  1. Use a food processor or blender to pulse your thawed strawberries with 1 to 2 Tbsp sugar and drizzle over the top of each slice.

Recipe Notes

Tips for Success:
1. Meringue layers take awhile to bake/dry out in the oven so feel free to make them the day before. Let cool to room temp and cover with cellophane on the counter overnight.
2. This cake should be assembled the day you are eating it and is BEST eaten within 2 hours of assembly since the frosting softens the meringue.
3. If you want the cake to stay crunchy longer, brush every layer (top and bottom) with melted chocolate. Once chocolate hardens, it will act as a barrier between the meringue and the cream resulting in a crunchier cake, making it last an extra hour or two at room temp. .
4. If you forget to bring your eggs to room temp, you can place egg whites in a bowl and set the bowl over luke-warm water for 5 to 10 minutes to bring them to room temp, giving them a swirl or two in the process.

 

Boccone Dolce has 3 crunchy meringue layers, chocolate, cream and plenty of berries. Drizzled with a berry syrup - this Boccone Dolce Cake is delicious! | natashaskitchen.com

Boccone Dolce has 3 crunchy meringue layers, chocolate, cream and plenty of berries. Drizzled with a berry syrup - this Boccone Dolce Cake is delicious! | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Josh
    February 4, 2020

    I’m hoping to make this for a big family event this coming weekend, but I’m totally flummoxed.

    You specify the circles on the parchment to be 9.5″. And it looks like you’re baking them on half-sheet pans. There is simply no way on earth I can get two 9.5″ circles on one sheet of parchment (which is 16 inches long, to fit in a standard half-sheet pan). Even staggered, there is no way. I’m wondering if your 9.5″ measurement is correct, because I’ve tripled-checked my calculations, and you cannot fit two 9.5″ circles into a 16″ x 13″ (half-sheet pan) space. It’s not even close.

    Check out https://www.engineeringtoolbox.com/circles-within-rectangle-d_1905.html, where you can calculate how many circles of a given diameter you can fit into a space of whatever dimensions you specify.

    You can (just barely) do it with two 8.5″ circles, but not at all with two 9.5″ circles.

    Reply

    • Natasha
      February 4, 2020

      Hi Josh, I used a larger baking sheet. It was this baker’s big sheet or 3/4 sheet. You can make the rounds into 8.5″ circles, but you may have a small amount of leftover ‘batter’, or you can make them slightly taller and bake a little longer.

      Reply

      • Josh
        February 5, 2020

        Hi, Natasha,

        Thank you so much for the fast reply! I really thought I must be going crazy, trying to make it work with a standard half-sheet pan!

        The 3/4-sheet pan is very tempting and I just may have to purchase one (or two).

        Thanks again,
        Josh

        Reply

        • Natasha's Kitchen
          February 5, 2020

          You’re welcome Josh. Hope it all goes well!

          Reply

  • Marya
    June 21, 2019

    Natasha,
    Where can you buy cream of tartar because I can’t find it anywhere in any of my grocery stores. Also, can I substitute cream of tartar for lemon juice?
    Thank You

    Reply

    • Natashas Kitchen
      June 21, 2019

      Hi Marya, we find it in the baking or spice aisle. It is a white powder sold in a spice jar. It will still work without cream of tartar. I’ve made it without the cream of tartar before with good results but I do think the cream of tartar helps to make it more “fail proof.” If your whites are at room temp and you beat with sugar the same amount of time, you shouldn’t run into any issues. Another good test for when the meringue is ready is if you rub a little bit between your fingers, you should hardly feel any of the sugar grains – it should feel pretty smooth. I hope that helps! Enjoy!

      Reply

      • Marya
        June 22, 2019

        Natasha,
        Thank you so much for your help!! I appreciate it.

        Reply

        • Natashas Kitchen
          June 22, 2019

          You’re so welcome Marya!

          Reply

  • Agnes
    June 18, 2019

    Can this recipe be halved?

    Reply

    • Natasha
      June 18, 2019

      Hi Agnes, I think that could work but you would have some challenges. I haven’t tested the cake that way so I wouldn’t be able to make any recommendations on thinner cake layers (baking times). Also, if you made the cake layers the same thickness and baked for the same amount of time, a cake half the size might be difficult to slice. I think it could work but would require some experimentation.

      Reply

  • Creshel
    May 10, 2019

    Hi! So I was wondering, if you can make this cake in a convection oven ?

    Reply

    • Natasha
      May 10, 2019

      Hi Creshel, I always make this in a conventional oven. I suspect it wouldn’t dry out properly on the inside and you might end up with gaps in the center if you speed dry it in a convection oven.

      Reply

  • Lou Darland
    December 20, 2018

    I recently had this dessert st Sardi’s but it was nothing like this recipe. It was a solid slice very white and creamy with whole frozen strawberries in the slice.

    Reply

    • Natashas Kitchen
      December 20, 2018

      How interesting! Sounds beautiful! Thank you for sharing this with us!

      Reply

  • Carla
    December 4, 2018

    Hi Natasha!
    What temperature do you recommend for a gas oven?
    And what racks do I have to place the layers so they don’t burn on the sides? Middle or upper rack?

    Reply

    • Natashas Kitchen
      December 4, 2018

      I would still use the same temperature. I put mine in the middle of the oven.

      Reply

  • Diana
    November 11, 2018

    I baked my cakes for 6 hours at 200*. I’m not sure why liquid oozed out of it though. It browned and hardened. It looks like sugar syrup. Yours didn’t do that. 🤷🏼‍♀️ I’m going to scrape it off the top since you won’t be able to see it once the cake is decorated.

    Reply

    • Natashas Kitchen
      November 11, 2018

      It sounds like the sugar may not have been fine enough. Once it melts and weeps out of the meringue it causes it to “cook” and “caramelize making that brown appearance. Humidity plays a huge roll in this also. Making this on a non rainy low humidity day helps!

      Reply

  • Ella
    May 7, 2018

    Where did you get the mini pitcher for the strawberry glaze?

    Reply

    • Natasha
      natashaskitchen
      May 7, 2018

      I know it doesn’t help you one bit but this one came from a garage sale. lol. 🙂 I love garage sale treasures. I have seen similar ones at Cost Plus World Market and purchased another small one with a lid at Fred Meyer.

      Reply

  • Mari
    April 20, 2018

    Hi Natasha. I would really like to make this cake but is there any way that you can increase the heat in the oven and bake the layers for less time?

    Reply

    • Natasha
      natashaskitchen
      April 21, 2018

      Hi Mari, that is tricky since increasing the heat can cause the cakes to discolor before they dry out fully inside. I have tested different heat settings and found this one to be the most effective.

      Reply

  • Ella Stefoglo
    November 27, 2017

    Hello Natasha! I really want to make this cake (the raving reviews convinced me). I want to make it for a ski trip that’s coming up.. you noted that it tastes best right after assembly. .. so if I was to pre make everything and assemble the next day (I won’t have any fancy appliances to use at the resort).. would it be possible to do this? Or not worth the efforts?

    Reply

    • Natasha
      natashaskitchen
      November 27, 2017

      Hi Ella, my biggest concern is that the meringue layers need to stay dry at room temperature, away from moisture. If you can transport it at room temperature and keep it dry (without humidity), it will work. You can add the chocolate to the layers and I would suggest spreading the chocolate on rather than drizzling if you are traveling with it. Also, you can whip the cream and keep it refrigerated in a separate container then if it gets soft, just before serving and adding it to the layers, you can rewhip it to the correct stiffness using a whisk.

      Reply

  • Kristina
    November 23, 2017

    This cake is delicious!!! I’m making it for the second time because it was such a hit with my family last time I made it.
    Also, I did use the egg yolks this time to make crapes 🙂 I usually make a big batch using 10 eggs, so this time I used the 10 egg yolks and 5 more eggs. The crapes were a little more yellow then usually but still just as good.

    Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      I’m so glad you loved it enough to make it twice! 🙂

      Reply

  • Fae
    September 16, 2017

    If you bake the meringue with 2 baking sheets, side by side in the oven, do you still have to bake them for 5-6 hours?

    Reply

    • Natasha
      natashaskitchen
      September 16, 2017

      Hi Fae, you may be able to get away with the lower end at 5 hours but it does need that full time to completely dry out in the center.

      Reply

  • Kate
    August 27, 2017

    My meringue came out really soft from the oven. I did everything by the recipe and I’m confused why that might have happened. I’ve made this cake before and it always turned out wonderful, but this time it was soft and chewy. Is there anything I might’ve done to make it that way?

    Reply

    • Natasha
      natashaskitchen
      August 27, 2017

      Hi Kate, If everything else was the same as before, I suspect it might be a problem with your oven? Is it possible the door wasn’t closed all the way while baking? Have you had problems with your oven or heat loss with other recipes recently?

      Reply

      • Kate
        September 7, 2017

        It’s possible it might be the oven. I’ve cooked it in my oven before but this is the first time cooking it at my moms. It was quite disappointing, but everyone ate it anyway😋 I’m going to try it again later and see if the oven is really the problem.

        Reply

  • Mary
    July 1, 2017

    “Does anyone know what I can do with all of those egg yolks hanging out in the fridge?”

    Yes! Do you have doggies? Scramble them, let them cool, then add them to a dinner or two. They will LOVE you for it 🙂

    Reply

    • Lilo
      February 11, 2019

      Make flan. All the yolks with 1.5 cup reg milk, one can condensed milk, 1tsp vanilla, lemon zest.
      I pour about quarter cup of maple syrup on bottom of 8inch pan then pour mixture and bake in pan with water for 1 hour at 350deg. Trust me. I even put wild blueberries preserves on bottom with bluberry syrup instead of maple. Really yummy.

      Reply

  • Olga S.
    June 28, 2017

    This cake looks DELICIOUS! I really want to try it. All those raspberries and strawberries. Yum!!

    Reply

    • Natasha's Kitchen
      June 28, 2017

      It is really delicious! Please let me know what you think of the recipe Olga!

      Reply

  • kristina
    May 26, 2017

    could i make small layer versions of this,like the size of a muffin,and how much would i need to put them in the oven for,and what degrees?

    Reply

    • Natasha
      natashaskitchen
      May 27, 2017

      Kristina, I haven’t tried it so can’t really offer a recommendation. Let me know how it goes if you try it.

      Reply

  • Jules
    April 25, 2017

    Made the cake and it came out wonderful! Thank u!
    I am planning to make it again and wanted to see if I can bake the meringues two days before and if yes…how do I store them?

    Reply

    • Natasha
      natashaskitchen
      April 26, 2017

      Hi Jules yes that would work fine since the layers are completely dried out in the oven. Once they are at room temperature, cover them loosely in a plastic bag and store in a dry room temperature place away from any outside draft (not in a humid area and not in the refrigerator). I’m so glad you liked the cake!! 🙂

      Reply

  • Menchie
    April 24, 2017

    you can use all the egg yolks to make leche flan

    Reply

    • Natasha
      natashaskitchen
      April 24, 2017

      Thank you for sharing! I’ve never tried that before. Do you have a good recipe you could share?

      Reply

      • Menchie
        May 27, 2017

        Make the caramel sauce using brown sugar and pour in the pan (I usually use a medium sized loaf pan). My recipe usually calls for 3 pans.
        Swirl the caramel sauce to cover the sides of the pan – leave about half an inch. Set aside.

        Beat 8 eggs for about 2 minutes, add 3 cans of condensed milk (400 grams ea) and 3 cups of fresh milk. Beat for 5 more minutes at low speed.

        Since you will be using just yolk, you can pour the mixture directly in the prepared pans, if you are using also white, you have to strain the egg mixture first. This will ensure that your flan will come out soft and not chewy.

        Pour the mixture in the prepared pans.
        The caramel sauce should have hardened by now.

        You can either steam it for an hour (cover the pan with a cheesecloth to absorb the steam water) or bake in the oven at 375F for 45minutes – 1 hour (put a pan of water at the bottom shelf so as not to dry out the flan too much).

        This actually depends on the oven, so try to check it after 45 minutes by inserting a toothpick in the center. When it comes out clean, turn off the oven. When I am doing other things, and the toothpick still hasn’t come out clean but almost, I turn off the oven and just keep the flan in the oven for another hour. It will still get cooked but it will not burn even if you forget to take it out after an hour.

        To serve, let it cool down, run a butter knife around the edge of the pan, put a plate on top and turn the pan over.

        I prefer serving it after a few hours in the fridge.

        Enjoy!

        Reply

        • Natasha
          natashaskitchen
          May 27, 2017

          Thank you for sharing!! 🙂

          Reply

  • Jules
    April 18, 2017

    Can i put the chocolate drizzle on the meringue and then leave it covered until I assemble it…or do I need to do it right before assembly?

    Reply

    • Natasha
      natashaskitchen
      April 18, 2017

      Hi Jules, yes the chocolate firms up and won’t affect the cake layers. It’s important to put the frosting on just before serving and if you want the cake to stay firm longer, you can spread the chocolate onto the layer instead of drizzle to create more of a barrier, but either way, yes you can add the chocolate earlier.

      Reply

      • Julie
        December 12, 2019

        Hello Natasha,
        When I was making this cake, I did everything step by step like you instructed. My egg whites were room temp and I measured in a cup to make sure I had the exact amount. After 7 minutes of high speed, my meringue was a bit less stiff than what yours looked like. We have the same mixer. I still put it in the oven but just wondering why it could have been less stiff?

        Reply

        • Natasha
          December 12, 2019

          Hi Julie, I am using a 6 Qt stand mixer – which may be incorporating air more effectively. Also, humidity in the room might affect the outcome. Are you in a very humid climate?

          Reply

  • Galina Medrea
    February 20, 2017

    I made this beautiful cake for my husbands birthday, and this being the first cake I’ve ever baked, I would say it turned out amazing. The Meringue is so sweet melts in your mouth. I would defiantly recommend eating with the strawberry syrup, it makes the cake much lighter and refreshing. This cake has to be eaten within 2 hours but that’s not a problem, trust me ;).

    Reply

    • Natasha's Kitchen
      February 20, 2017

      Thanks for sharing such an awesome review! It put a huge smile on my face 😀

      Reply

  • Leslie
    February 12, 2017

    Hi Natasha! Can you use other fruits (such as mangoes) with this recipe. Berries are not abundant where I live since I live in a tropical country. Thanks in advance

    Reply

    • Natasha
      natashaskitchen
      February 13, 2017

      Yes, mangoes would be delicious in this cake!

      Reply

  • Angie
    December 10, 2016

    Could you please leave the old recipe on here? The new one doesn’t turn out as good. Thank you! 🙂 we love your site and always use it.

    Thanks,
    Angie

    Reply

    • Natasha
      natashaskitchen
      December 10, 2016

      Hi Angie, the best way I could think to do this is to look up a time machine screenshot of my recipe from May 2016. 🙂 I hope this is what you’re looking for (the original recipe)!

      Reply

  • Sveta
    November 4, 2016

    So do I bake for 5 or 6 hours?? It’s unclear… Your instructions have 2 different times:)

    Reply

    • Natasha
      natashaskitchen
      November 4, 2016

      Hi Sveta – it is 6 hours. I’m not sure why it showed 5 for the baking time at the top of the print friendly but it is 6. 🙂

      Reply

  • Iana
    October 25, 2016

    Hi Natasha!

    I would love to make this cake for my girl’s birthday, but I’d like to make the icing a little pink, like a very pale pink. Do you know how I can do that without using food coloring, but a more natural way? I thought about beet juice, but I’m skeeeered. Any advice?

    Reply

    • Natasha
      natashaskitchen
      October 26, 2016

      Hi Iana, it is tough to add anything besides food coloring with a whipped cream frosting because anything natural usually requires additional liquid and will water down the frosting – this is why I don’t try to change the color of frostings unless they have a butter base. I can’t think of anything, maybe someone else has some ideas?

      Reply

      • Elle
        November 24, 2016

        Try adding (mashed) raspberries into the frosting, I think that should change the color.

        Reply

      • Marla M Nelson
        December 22, 2019

        I use freeze dried fruit And I pulverize it . One of those small coffee grinders works great or a mortar and pestle! I fold it in gently once it’s fully whipped . Or you can buy edible food dust ( try amazon) it comes in lots of colors .

        Reply

  • Tanya
    September 7, 2016

    Hello, what r u doing with all the yolks? Thanks

    Reply

    • Natasha
      natashaskitchen
      September 7, 2016

      Hi Tanya, if I’m feeling inspired, I might use the for custard or creme brûlée (although I usually use the whole egg in my creme brûlée) 🙂

      Reply

  • Sharon
    July 27, 2016

    Hi Natasha,
    I’ve made several of your dessert recipes & they came out perfect the very first time 🙂 THIS one however, eludes me. I’ve made it 3 times & am still having trouble getting the meringues to where they don’t completely crumble in pieces when serving. I have a gas oven & have tried lessening both the temp & amount of time in the oven a bit, finishing the baking process with the oven off/door closed. Tonight I lessened the time even more & the meringues were sticky in the middle -not crumbly, but I don’t think there should be 1/4 inch of white stickiness throughout the layers. A bit of chewiness & not crumbling into pieces is what I’m hoping for. Any other suggestions? Btw, I’ve made the mini-pavlovas & they were perfect!

    Reply

    • Natasha
      natashaskitchen
      July 27, 2016

      Hi Sharon, these should be dry all the way through, unlike pavlovas where they are marshmallow soft on the inside and crisp on the outside. The Boccone Dolce is a messy one to serve you have to slice carefully and I’m not sure there is a way to prevent a fully dry meringue it from crumbling when you slice it, especially when you’re slicing smaller pieces than the one I showed in the video above.

      Reply

  • Olha
    July 12, 2016

    Natasha, I’m in love with your blog and even though I never bake, my meringue cake was just taken out of oven in perfect condition!!! Score!!! My question is more of asking for your recommendation. I love walnuts and dolce de lecce, is there anyway to make cream by somehow incorporating these ingredients?

    Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      Hi Olha 🙂 Thank you so much for your nice comment :). I think you could maybe make a caramel/nut version of boccone dolce although it might seem overly sweet without the tartness of fruit cutting the sweetness. You could drizzle with dulce de leche instead of chocolate.

      Reply

  • Yelena
    June 20, 2016

    Hi Natasha! I have a question about the recipie- the ingredient list has cream of tartar and salt but the instructions only mention egg whites and sugar… i was wondering when i should add the salt and cream of tartar- at the beginning or at the end when im beating the egg whites? I just guessed and added those ingredients towards the end. Hope thats ok and it works out.

    Reply

    • Natasha
      natashaskitchen
      June 20, 2016

      Oh goodness sorry I missed that! I used to not add those 2 ingredients but I found that it works better with them. I fixed the instructions to include those. I add them along with the sugar but it will still work if you add them later. Did you get a chance to watch the video recipe? I hope that helped!

      Reply

  • Olga
    June 20, 2016

    I have a simple recipe for a cake using only egg yolks !!!

    Reply

    • Natasha
      natashaskitchen
      June 20, 2016

      Oh awesome! Please share! 🙂 My email: natasha @natashaskitchen.com (no spaces) Thanks Olga!

      Reply

  • Andrea
    June 18, 2016

    My meringues are in the oven right now – hoping for a beautiful father’s day treat! As far as the left over yolks – I’m going to make a creme brulee.

    Reply

    • Natasha
      natashaskitchen
      June 18, 2016

      I hope you enjoy it and I love that you’re using the yolks for another dessert! 🙂

      Reply

  • Helen G
    June 6, 2016

    Hi Natasha. I don’t know where I went wrong, but half way through baking my meringues have released a lot of caramel all around them, and I was unable to take meringues off the parchment paper – they just broke into pieces. I repurposed it for Eton Mess, so wasn’t at a complete loss, but I really wanna try it again and need to know what I can do differently next time. Thank you in advance! Helen

    Reply

    • Natasha
      natashaskitchen
      June 6, 2016

      Hi Helen, did you wait before putting the meringues in the oven? If you let the meringue sit too long at room temperature, it will start releasing juices around the bases. Also, did you use the same baking instructions? Mine usually release small bits of caramel here and there which is normal but to have so much that it doesn’t release form the parchment is not normal. Did your meringue fully dry out in the center after it was baked?

      Reply

    • Helen G
      June 6, 2016

      Hi Natasha, I put them into the oven right away, but it was a very warm day so maybe that had something to do with it. Also my oven sets temperature in centigrade and 200F would be 93C, so I could only set to 90C or 95C, which may be part of the reason. The meringues dryed on top really well but the caramel was all on the bottom and I couldn’t take them off. I’ll try it once again when the weather cools down a little and will try baking at 95C next time. Hopefully it works out 🙂 thank you!

      Reply

      • Natasha
        natashaskitchen
        June 6, 2016

        I’m happy to hear you’re giving it another try! It really is a wonderful cake :). I think you’re right about the oven temp – setting to 95˚C and trying in cooler weather or in an air-conditioned environment.

        Reply

  • Roxy
    May 22, 2016

    I made this cake at night cause of small kids but next day when I tried it can’t even taste the base , cake was wet & u only feel the cream …. I was disappointed to spend so much time but dosnt taste good next day.

    Reply

    • Natasha
      natashaskitchen
      May 22, 2016

      Oh no!! I’m so sad to hear that! 🙁 As I stated in the instructions, “Assemble the cake shorty before serving. It is best eaten within 2 hours of assembling.” I went in to the post and bold faced it and put it in red so someone else doesn’t miss it in the future. With it being a meringue cake, it softens quickly from the cream – it’s just the way it is with meringue. I wish it wasn’t the case because I would love for it to last and last!

      Reply

  • Esther Inzhirov
    May 18, 2016

    Hi Natasha, this cake looks absolutely delicious! Instead of using real egg whites I used store bought container egg whites. I had to beat them for 30 min to get stiff peaks! I have a mixer stand just like yours and I wonder why it took so long? The maringue is in the oven right now so we’ll see if it works out.

    Reply

    • Natasha
      natashaskitchen
      May 18, 2016

      That is odd that it took that long! Very unusual. Are there any additives in the store-bought egg whites? Also, were they at room temperature when you started beating the meringue?

      Reply

  • Vanessa
    May 17, 2016

    Hi! I’ve been reading your blog for a long time and I’ve also tried almost all of your cake recipes (I love them ALL! Seriously! They’re not too sweet and not too bland, they’re great!). I’ve wanted to try this recipe for the longest time, but the only thing holding me back is that my oven is quite small and only one circle (about 8 inches) could fit in my oven. Since the baking time is 6 hours, does it mean that I have to spend ~3 days before completing this cake? Please help! T_T

    Reply

    • Natasha
      natashaskitchen
      May 18, 2016

      Hi Vanessa, I’m afraid there is no other way to make this cake besides baking the layers. You can make the layers a day in advance and keep them at room temperature, but yes, I agree that is a long time to keep your oven on if you have to do three separate batches. Sorry I don’t have a better answer for you! Thank you for your sweet comment 🙂

      Reply

  • Alena
    May 17, 2016

    Can I make the layers a day ahead and store it somewhere or wrap it? Or will it not work?

    Reply

    • Natasha
      natashaskitchen
      May 17, 2016

      Hi Alena, you can make the layers a day ahead of time and store them at room temperature (in a cool, dry place like the pantry). Do not store in the refrigerator since the humidity of the refrigerator can ruin it.

      Reply

  • Zhanna
    May 16, 2016

    Can’t wait to try this recipe! I’ve made it a long time ago but can’t find old recipe! I believe you can make creme brûlée with the leftover egg yolks… (Vanilla bean flavor would be a nice flavor )

    Reply

    • Natasha
      natashaskitchen
      May 16, 2016

      Hi Zhanna! Which old recipe are you looking for? Boccone Dolce or the creme brulee? I updated this boccone dolce recipe (this is the original post with new pictures and improved instructions (I detailed the changes towards the top).

      Reply

  • IrinaK
    May 14, 2016

    Hi Natasha! You are the best , like always!!! I never liked this kind of cakes but desided to try and…. That’s the one of the best cakes I ever tried! Thank you!!! I’d recommend everybody to make it!!!!

    Reply

    • Natasha
      natashaskitchen
      May 14, 2016

      That’s just awesome! Thank you so much for sharing your fantastic review! 🙂

      Reply

  • Alla
    May 14, 2016

    Hi Natasha can I make this cake with out tartar cream?

    Reply

    • Natasha
      natashaskitchen
      May 14, 2016

      Hi Alla, it will still work without cream of tartar. I’ve made it without the cream of tartar before with good results but I do think the cream of tartar helps to make it more “fail proof.” If your whites are at room temp and you beat with sugar the same amount of time, you shouldn’t run into any issues. Another good test for when meringue is ready is if you rub a little bit between your fingers, you should hardly feel any of the sugar grains – it should feel pretty smooth. I hope that helps! :). Enjoy!

      Reply

  • Nadya
    March 3, 2016

    Is it ok if I don’t use chocolate between the layers? Will it effect the meringue in any way?

    Reply

    • Natasha
      natashaskitchen
      March 3, 2016

      No it will work fine without the chocolate.

      Reply

  • Mayya
    January 9, 2016

    Hi Natasha do you know why the bottom of the cake sticks to the parchment paper? I broked one of the layers because it wouldn’t come off the parchment paper.

    Reply

    • Natasha
      natashaskitchen
      January 10, 2016

      Hi Mayya, They should stick to the parchment. Just to be sure, were you using parchment paper and not wax paper? They would stick to wax paper. Did you rotate the cake layers while baking? If you have a layer to close to a heating element, it could start to melt the sugar at the bottom – I haven’t had that happen but that’s my guess of what else could have happened.

      Reply

  • svitlana
    November 18, 2015

    Do you know anything sweet that we could do with the yolks that are left over from the cake recipe?

    Reply

  • Alla
    July 21, 2015

    Use the yolks for Tiramisu Italian way http://wishfulchef.com/classic-tiramisu-recipe/

    Reply

    • Natasha
      natashaskitchen
      July 22, 2015

      I’ll definitely have to check that out. Thanks for sharing!

      Reply

  • Karina
    February 17, 2015

    This is such a yummy dessert, we love it!
    As for the yolks you can make homemade noodles:-) my kids love them or maybe it’s the fact that they see it being done with the help their little hands ;-).

    Reply

    • Natasha
      natashaskitchen
      February 17, 2015

      That is a great idea about making homemade noodles! thank you so much for sharing that with me :). Is there a good recipe you like to follow? I’ve never made my own noodles :-O. 😉

      Reply

      • Silvana
        May 15, 2015

        Thing to make this cake tomorrow and I was wondering what do u mean by rotating the cake in oven?like turning it upside downs couple times?thx:)

        Reply

        • Natasha
          natashaskitchen
          May 16, 2015

          What I meant was to place the cake layers from the top rack to the bottom rack and vice versa. No need to flip them over.

          Reply

  • Ana
    December 6, 2014

    This cake is so delicious. I’ve made it 3 times already and everytime I make it everyone loves it ! I also made ur moms spartak cake about 5 times already it’s almost everyone’s favorite cake here ! My in laws said they can never go buy a cake again after trying my homemade cakes ! Thank you for ur recipes !

    Reply

    • Natasha
      natashaskitchen
      December 6, 2014

      I love finding new favorite recipes and it sounds like these have become favorites for you! That makes me so happy :). Thank you so much for the great review; it’s incredibly encouraging 🙂

      Reply

  • Kristina
    December 5, 2014

    Did you take the layers of the parchment paper right away or did you let them cool and then take the parchment paper off?

    Reply

    • Natasha
      natashaskitchen
      December 6, 2014

      I let them cool to room temperature before taking the paper off :).

      Reply

  • Tim
    September 19, 2014

    Hi! I just tried baking one of the layers, but I think all the sugar went to the bottom and caramelized on the paper and I couldn’t get it off. Any idea what I should do??

    Reply

    • Natasha
      natashaskitchen
      September 19, 2014

      That is unusual; do you feel you may have under-beat the meringue mixture? The meringue should be thick enough to shape into the rounds as pictured. Mine always have a slight amount of caramelization at the bottom but it still doesn’t stick to the paper. Did you use parchment or wax paper?

      Reply

      • Tim
        September 19, 2014

        I think it was thick enough…I’ll beat it more in the next batch to be on the safe side. I used parchment paper. Some separate googling I did suggested that my oven may be a bit stronger than usual so I’m trying it at a lower heat.

        Thanks!

        Reply

        • Natasha
          natashaskitchen
          September 19, 2014

          I hope it works out this time! 🙂

          Reply

  • Alla
    August 14, 2014

    Thank you, I was making the Swiss butter cream frosting and I put my butter in too early before the eggs cooled off, so instead of being thick, It was more runny. I was so disappointed, I used 10 egg whites, then my hubby walked in and tried it and said you can still use it, it’s still good just frost the cake with it inside 🙂 so that is what I did and it was actually really tasty :)) I made two 12″ безквита cut and layered each one with the dolce layers and in between I added walnuts, it gave it that edge. At the end I was very happy with the results :)) so thank you for the recipe, because I couldn’t find it anywhere else. It was very easy to do with you step by step instructions. The trick for the dolce layers not to be runny is to beat the egg whites correctly, mine was so nice and think that u could cut it with a knife, and they baked real well. The top layer on I had honey cake, I just made different frosting then sour cream to make it more stable.

    Reply

    • Natasha
      natashaskitchen
      August 14, 2014

      That sounds like an amazing cake! What kind of swiss butter cream recipe do you follow? I found a few online and they sound wonderful but I haven’t actually tried making it before. Thanks so much for the tip! Can you tell I want to re-create your cake? 😉

      Reply

      • Alla
        August 15, 2014

        I followed the recepie from youtube type in “swiss meringue buttercream- super easy” I thing their blog is Sweet wise. Youtube is my school

        Reply

        • Natasha
          natashaskitchen
          August 15, 2014

          Thank you so much for sharing that! I sure appreciate it 🙂

          Reply

  • Алла
    August 11, 2014

    Hi Natasha, my sister made this cake it was delicious, but I was thinking to make the layers thiner and maybe use it as dividers between безквит, do you think that’s a good idea? Kind of like the Kiev cake. If I do should I assemble it the day of? And which cream would be best to use? I need to make it by Wednesday … Thanks

    Reply

    • Natasha
      natashaskitchen
      August 11, 2014

      I think that would taste great and you could use the frosting that is used for these layers, but I’d probably assemble it the day of so your layers don’t soften. I love that idea! I might just copy you ;). Let me know how it works out and do let me know if you post a picture of it somewhere online.

      Reply

      • Алла
        August 11, 2014

        Yes I will post it on my instagram page alla62. Yes I will be assembling the day of. Thanks for the recipe I hope it works good ☺

        Reply

        • Natasha
          natashaskitchen
          August 11, 2014

          I can’t wait to see it! I also can’t wait to try making it myself! 🙂 Let me know when it’s up 🙂

          Reply

          • Alla
            August 14, 2014

            Natasha the cake turned out really great, I froast it on Tuesday night and it was prefect, it wasn’t runny it was just enough moist. It was delicious. The pic of it is on my instagram page alla62. I will post one cut, later today. You should definatly try it like that. I found that it was much easier to do then Kievskiy.

          • Natasha
            natashaskitchen
            August 14, 2014

            I saw the photo on your feed. Thank you so much for sharing the pics! Your cake looked amazing! I love how you made them tiered; just gorgeous! Which frosting did you end up using?

  • Jane
    August 2, 2014

    Hi Natasha i love this recipe it’s amazing. I am actually making it today, but there is one problem i am 1 cup short for the frosting. i have only 2 cups heavy whipping cream and i don’t know what to do. Will it be too sugary if i add it sugar with one cup short heavy whipping cream? Thanks:)

    Reply

    • Natasha
      natashaskitchen
      August 3, 2014

      You might add a little bit less sugar proportionally to how much cream you have. And it should work fine. 🙂

      Reply

  • Irina Maksimenko
    May 22, 2014

    Hi natasha,
    First of all, thanks for all your recipes, youre website is my first “go to” when I am hungry! I have a question, can I make the layers the day before? if yes how should I store them so they dont become soggy? I am planning to make this cake for the weekend but dont wanna do it all the same day since I will be using oven for other things.

    Reply

    • Natasha
      natashaskitchen
      May 22, 2014

      Yes this can be made ahead and then just put them in a loose plastic bag (like a grocery bag) and leave them at room temp (around 70˚F). Don’t refrigerate them or the outer edges might get a little wet from the moisture in the fridge. Are you in a very humid climate? It helps to keep them in a dry place; like a pantry if you are in a high humidity area.

      Reply

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